Corn Porridge with Fish and Eggplant
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Coarse Cornmeal - 7.1 oz
- Sole fillets - 17.6 oz
- Eggplants - 17.6 oz
- Clarified Butter - 1.8 oz
- Vegetable Oil - 5 tablespoons
- Parsley - 5 sprigs
- Onion - 2 heads
- Tomatoes - 2 pieces
- Adjika - 1 tablespoon
- Celery salt - 1 bunch
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Pour 500 ml of boiling water over the cornmeal, cook on high heat for 5 minutes, add salt, then cover the pot with a lid and finish cooking the porridge in a preheated oven.
Step 2
Peel, wash, and slice the onion into half-rings.
Step 3
Rinse the fish and cut it into small pieces.
Step 4
Wash the eggplants, peel them, cut into large pieces, and blanch in boiling water for 5 minutes.
Step 5
Wash the tomatoes, pour boiling water over them, peel, and slice.
Step 6
Wash the greens and chop finely.
Step 7
Place the fish in a pot, add the onion, celery, black pepper, adjika, tomatoes, and vegetable oil.
Step 8
Fry the fish and vegetables for 10–12 minutes, then add the eggplants, red pepper, salt, and simmer for 20–25 minutes.
Step 9
Dress the porridge with clarified butter, mound it on a plate, and make a well in the center.
Step 10
Place the cooked fish and eggplants in the well.
Step 11
Drizzle the finished porridge with sauce, garnish with parsley sprigs, and serve.
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